From zesty lemon meringue flan to a decadent berry and brownie cheesecake, these fruity cake recipes won’t disappoint when the craving hits! 

Lemon meringue flan 

Serves 8 // Cooking Time 40 minutes + cooling time

Ingredients 

2 cups sugar
1 cup cornflakes
2 × 385g tin condensed milk
½ cup lemon juice
4 eggs, separated
Dried lemon slices, to decorate 

Method 

For the cornflake-brittle base 

1. Grease a baking tray.
2. Cook 1 cup sugar in a pot over low heat until melted, then stir in the cornflakes.
3. Pour the mixture onto the baking tray. Leave to cool.

For the flan 

1. Preheat the oven to 175°C and grease a flan mould or cake tin.
2. Whisk together the condensed milk, lemon juice and egg yolks to make lemon curd.
3. Pour the lemon curd over the cornflake-brittle base and cover with foil.
4. Bake for 40 minutes, or until almost set. Allow to cool completely, then refrigerate for 1 hour.

For the meringue 

1. Place remaining 1 cup sugar in a pot over medium heat. Cook, swirling until it is completely melted and boiling.
2. Whip the egg whites until they reach ribbon stage (just before stiff-peak stage).
3. Slowly drizzle in the still-boiling sugar while beating the egg whites. The heat will cook the egg and turn the meringue mixture glossy.
4. Spread over the cooled lemon curd. Brown with a blowtorch or pop under the grill for a few minutes. Decorate with dried lemon slices.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Date swirl granadilla ‘cheesecake’ 

Serves 8 // Cooking Time 90 min

Ingredients 

For the filling 

180g raw cashews
1 tin full-fat coconut cream
100g tofu
1½ tbsp cornflour
1 tsp vanilla essence
½ cup honey or golden syrup
1 cup coconut oil, melted
Juice and zest of 1 lemon 
Pinch salt  

For the crust 

¾ cup gluten-free rolled oats
¾ cup peanuts
200g pitted dates
Pinch salt 
4 tbsp coconut oil, melted
1–2 tbsp hot water 

For granadilla topping 

2 gelatin sheets
200ml granadilla pulp
50g sugar 

Method 

1. Place the cashews in a bowl and cover with boiling water. Leave uncovered for 1 hour, then drain.
2. Preheat oven to 180°C and line a standard cake tin with parchment paper.
3. To make the crust, place oats, peanuts, dates and salt in a blender and mix until the mixture is a fine breadcrumb texture. Add coconut oil and hot water until the mixture has a cookie dough consistency.
4. Transfer the mixture to the lined cake tin. Spread it out evenly and press down firmly.
5. To make the filling, add the soaked cashews to a blender with the coconut cream, tofu, cornflour, vanilla, honey, coconut oil, lemon juice and zest, and salt and blend until smooth and creamy.
6. Pour the filling over the crust and spread into an even layer.
7. Bake for 45 minutes, or until the edges look dry but the centre is still a little jiggly. 
8. Allow the cake to cool in the oven, then refrigerate for 4–5 hours.
9. 9. To make the granadilla topping, bloom the gelatin by placing the sheets in cold water for 3
10. 10. Place the granadilla pulp and sugar in a saucepan over low heat. 
11. Stir until the sugar dissolves, then add in the gelatin and cook for another 2 minutes, or until dissolved.
12. Allow to cool before pouring evenly over the cheesecake.

Recipe & Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za  

Berry and brownie cheesecake 

Serves 12 // Cooking Time 1 hour  50 minutes + overnight

Ingredients 

For the brownie base 

100g 70% dark chocolate
3 Tbsp coconut oil
2 Tbsp xylitol
1 egg
1 cup almond flour
1 cup sunflower seeds, ground
2 Tbsp cocoa powder 

For the filling 

4 eggs
900g cream cheese
1½ cups sour cream
¼ cup xylitol
1 tbsp lemon juice
1 Tbsp vanilla essence 

For the berry compote 

200g frozen berries
2 Tbsp xylitol 

Method  

For the brownie base 

1. Preheat oven to 180°C.
2. Microwave the chocolate and the coconut oil together, stirring every 30 seconds until smooth.
3. Whisk in the xylitol and egg. Add the almond flour, ground sunflower seeds and cocoa.
4. Press into a 20cm springform cake tin and bake for 10 minutes. Allow to cool in the tin.

For the filling 

1. Beat the eggs into the cream cheese, one at a time, then stir in the remaining ingredients.
2. Pour filling into base and put on the centre oven rack with a pan of water on the rack below. Bake for 1 hour 10 minutes.
3. Turn off the heat and leave the cheesecake to sit in the oven for 3 hours. 
4. Remove from oven and refrigerate for at least 8 hours.

For the berry compote 

1. Place berries and xylitol in a pot over medium heat. Simmer until reduced to a thick syrup.
2. Allow to cool, then drizzle over the cheesecake.

Recipes analyzed by: Jenny Meyer
Photography: HMimages.co.za 

Chocolate lava cakes topped with cherries 

Makes 4 // Cooking Time 30 minutes

Ingredients 

130g dark chocolate (70% cocoa), chopped
75g butter
120g eggs, plus 40g yolk (±4 eggs)
65g golden caster sugar
30g flour
Cherries, for serving  

Method 

1. Preheat oven to 180°C. 
2. Grease 4 small round moulds or pudding basins with butter and flour.
3. Place chocolate and butter in a bowl. Melt over a pot of simmering water. Place the bowl on the pot, making sure it fits snugly and that bottom of the bowl does not touch the water. Stir regularly until melted.
4. Add the eggs, sugar and flour to the chocolate mixture. Whisk together until shiny.
5. Pour the batter into the moulds and bake for 10–12 minutes.
6. Turn the lava cakes out of the moulds and serve with cherries.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 4 fruity bakes to satisfy your sweet tooth  appeared first on MyKitchen.

Gather your loved to ones and serve a sophisticated, showstopping spread to celebrate the most wonderful time of the year. 

Mediterranean lamb with roast peppers 

Cooking time: 1 hour // Serves: 8–10 

Ingredients  

1.5kg rolled deboned leg of lamb 
Salt and black pepper 
Oil, for searing 
4 red peppers, quartered and seeds removed 
120g basil pesto 
125g mozzarella cheese, torn (or use feta)  

For the dry rub

4 tsp cumin seeds 
2 tsp coriander seeds 
1 Tbsp smoked paprika 
½ Tbsp sumac or za’atar (optional) 
1 tsp brown sugar 
½ punnet fresh thyme, leaves picked 
½ tsp garlic salt 
Grated peel of 2 lemons  

For serving  

8 naan breads or pitas, toasted 
Lemon wedges 

Method 

1. Take lamb out of the fridge an hour before cooking to bring it to room temperature. 
2. Season lamb, combine dry rub ingredients and rub all over meat, coating evenly. 
3. Heat oil in a large pan and sear lamb on all sides until brown and caramelised. 
4. Place lamb in a roasting tray with red peppers around it. 
5. Roast in the oven at 180°C for 25-30 minutes per kilogram for medium doneness. (1.5kg = 45 minutes.) 
6. After 25 minutes remove the red peppers and place in a separate baking tray, cover and set aside. 
7. Remove lamb once done and rest for at least 10 minutes. 
8. Reheat peppers in the oven and arrange around rested lamb. 
9. Add dollops of pesto into peppers and dot with cheese. 
10. Serve sliced lamb and peppers with flatbreads and lemon wedges on the side.

Hasselback butternut with gremolata and baked feta 

Cooking time: 1 hour // Serves: 8 (as a side) 

Ingredients  

4 medium butternuts, halved, seeds removed and peeled 
2 whole bulbs garlic, halved 
Olive oil, for drizzling 
1 Tbsp smoked paprika or chilli flakes 
Handful fresh coriander, chopped 
Salt and black pepper 
½ cup butter 
Juice of 1 lemon 
Handful fresh sage 
3 discs feta 

For the gremolata:  

Handful each fresh mint, parsley and coriander 
2 red chillies, deseeded and chopped 
½ red onion, finely chopped 
¼ cup olive oil 
Juice and grated peel of 1 lemon
Salt and black pepper 
½ ciabatta bread, torn into chunks and toasted 

Method 

1. Thinly slice butternut hasselback-style – see picture below (be careful to not cut all the way through). 
2. Place butternut and garlic on a greased oven tray, drizzle with oil, sprinkle with paprika or chilli flakes and coriander, and season well. 
3. Heat butter in a pan on medium-high heat until browned and foamy. Remove from heat and pour into a heat-safe bowl, add lemon juice and sage, and set aside to infuse. 
4. Roast butternut in the oven at 180°C for 25 minutes, basting often with the butter. 
5. After 25 minutes, place the whole feta discs around butternut and roast for 10-15 minutes, basting with butter every 5 minutes. 
6. Blitz gremolata ingredients, except the ciabatta, in a blender to form a chunky paste (or use a pestle and mortar). Season well. 
7. Toss in toasted ciabatta chunks and stir to coat in paste. 
8. Serve butternut with gremolata and feta.

Roast chicken with bacon, sweet potato & garlic stuffing 

Cooking time: 1.5 hours // Serves: 4–6 

Ingredients  

1.3kg whole chicken, giblets removed 
2 red onions, quartered 
1kg baby potatoes, washed 
Oil, for roasting 
Salt and black pepper 
Fresh coriander, for garnish (optional) 

For the stuffing:  

Oil, for frying 
1 packet (200g) streaky bacon, chopped 
1 medium-size orange sweet potato, peeled and cubed 1 onion, chopped 
4 cloves garlic, finely chopped 
3 sprigs fresh thyme, leaves chopped 
Handful fresh parsley, chopped 
1½ cups (130g) breadcrumbs 
Salt and black pepper 
1 egg  

Method  

1. To make the stuffing, heat oil in a pan over medium heat and fry bacon until golden. Remove and drain on kitchen paper. 
2. In the same pan, fry sweet potato cubes until just starting to brown, about 5 minutes. 
3. Add onion, garlic and herbs, and fry for 5–8 minutes, stirring often. 
4. Tip in breadcrumbs and bacon, season and cook for 2 minutes more. 
5. Remove from heat and allow to cool before mixing through the egg. 
6. Season chicken, outside and inside the cavity, and spoon stuffing into cavity. 
7. Truss the chicken (see Chef’s Tip below). This is optional but ensures the best result – it keeps its shape and cooks evenly. 
8. Place red onions and baby potatoes in a roasting tray, toss with oil, season and place the chicken on top. 
9. Roast in the oven at 180°C for 60–80 minutes, basting regularly with juices. (It’s done when the skin is golden all over and the juices run clear when the chicken is pricked with a sharp knife.) 
10. Serve chicken with roasted potatoes and onion, coriander and pan juices.

Green goddess salad 

Cooking time: 15 minutes // Serves: 8 (as a side) 

Ingredients  

1 punnet (300g) Brussels sprouts, halved 
Olive oil, for drizzling 
3 cloves garlic, chopped 
Salt 
300g asparagus, stems trimmed 
125g mangetout (sugar snap peas) 
350g tenderstem broccoli 
Handful fresh peas
2–3 handfuls baby spinach 
4–5 radishes, thinly sliced 
2 Tbsp mixed seeds or nuts  

For the dressing:  

1 cup sour cream 
Grated peel of 1 lime (or lemon) 
Handful fresh mint and parsley, chopped 
Salt and black pepper 

Method  

1. Place Brussels sprouts on an oven tray, drizzle with oil, sprinkle with garlic and season with salt. 
2. Roast in oven at 180°C for 7–10 minutes or until lightly golden. Set aside to cool. 
3. Blanch the asparagus, mangetout, broccoli and peas (see Chef’s Tip above). 
4. On a serving platter, combine roasted Brussels sprouts with blanched veggies, baby spinach and radish. 
5. Combine dressing ingredients. Season. 
6. Serve salad with dollops of dressing and sprinkled with seeds or nuts.

Gin & tonic lemon meringue 

Cooking time: 1 hour // Serves: 8–10 

Ingredients  

For the base  

2 packets (200g each) Marie biscuits, finely crushed 
1 cup (250g) butter, melted  

For the filling

1 ½  cups (375ml) milk 
1 ½ cups (330g) castor sugar
½ cup (125ml) cream 
4 large egg yolks 
½ cup (125ml) cornflour 
Juice (480ml) and grated peel of 8 lemons 
1 tsp vanilla essence 
1 cup (250g) cold butter, cubed 
¼ cup gin (optional)  

For gin syrup and candied fruit 

1 cup (250ml) tonic water 
1 ½ cups (300g) sugar 
2 lemons and 2 limes, thinly sliced
¼ cup gin  

For the meringue

4 large egg whites 
1/3 tsp (3ml) cream of tartar 
1 cup (220g) castor sugar 
1/3 tsp (3ml) vanilla essence 

Method  

1. Line a 20cm loose-bottomed cake or tart tin with baking paper.
2. Add biscuits and melted butter to a bowl and mix thoroughly until combined. 
3. Press biscuit base into the tin, pushing it 8cm up the sides. Chill in fridge until firm. 

For the filling

1. Heat milk and castor sugar in a pot and stir until sugar dissolves. 
2. Whisk cream, egg yolks and cornflour together in a bowl until thick and pale. 
3. Whisk into hot milk mixture in pot. 
4. Add lemon juice and grated peel, and cook, whisking vigorously, until thickened (about 5–10 minutes.) 
5. Stir in vanilla and butter until melted. 
6. Remove from heat, strain through a fine sieve into a bowl. Cool before stirring in gin. 
7. Pour cooled filling over biscuit base, smooth the top using the back of a spoon and refrigerate for at least 1 hour. 

For the syrup and candied fruit

1. Heat tonic water and sugar in a pot, stirring until sugar dissolves. Add lemon and lime slices and simmer for 30 minutes. 
2. Using tongs, transfer fruit slices to a baking paper-lined tray and leave to set. Take syrup off the heat, add gin and allow to cool. 
3. Arrange cooled candied fruit on top of tart filling and drizzle with gin syrup. 

For the meringue

1. Whisk egg whites and cream of tartar in a glass or metal bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch. 
2. Transfer meringue mix immediately to a stand mixer (or use a hand-held electric mixer) and whisk until stiff-peak stage, adding 1 Tbsp castor sugar at a time at one-minute intervals. Once sugar is completely dissolved, whisk in vanilla. 
3. Dollop spoonfuls of meringue onto the tart. To brown the meringue (optional), use a baking/kitchen blowtorch, or place tart under a hot grill for 1–3 minutes until meringue has browned, keeping an eye out that it does not burn.

Recipes & photos courtesy of Fresh Living

The post A showstopping spread to celebrate special moments  appeared first on MyKitchen.

The MK team whips up a Passover-inspired feast to show off traditional flavours with twists the whole family can enjoy.   

Roasted beetroot and citrus salad 

Serves 4 • Total Time 35-40 Min 

Ingredients

FOR THE SALAD  

6-8 baby beetroots, halved 
glug olive oil  
aalt and milled black pepper 
2 cloves garlic, sliced 
2 packets bok choy, blanched and refreshed 
2 grapefruits, sliced or segmented 
2 oranges, sliced or segmented 
3 spring onions, sliced 
4-5 radishes, sliced  

FOR THE DRESSING 

¼ cup soy sauce  
2 tbsp honey  
1 red chilli, sliced 
2 tbsp rice wine vinegar  
2 tsp sesame seeds, toasted   

Method

1. Preheat oven to 180°C. 
2. Arrange beetroots on a greased baking tray and drizzle with oil. 
3. Season well, sprinkle with garlic and roast for 20-25 minutes or until cooked through. Set aside to cool. 
4. Arrange beetroots, bok choy, grapefruits, oranges, spring onions and radishes on a serving platter. 
5. Combine dressing ingredients and season to taste. 6. Serve salad drizzled with dressing. 

Chef’s Tip: Parboil beetroots to speed up the roasting time.  

Crunchy peanut butter broccoli 

Serves 4 • Total Time 10 Min 

Ingredients 

Glug olive oil 
2 packets tenderstem broccoli  
3 tbsp peanut butter  
2 tbsp hot water  
1 tbsp soy sauce 
1 tsp chilli, garlic and ginger paste  
salt and milled black pepper 
giant salted peanuts, for serving   

Method

1. Heat oil in a large pan and sauté broccoli for about 4-6 minutes or until cooked and tender. Set aside. 
2. Whisk together remaining ingredients, except peanuts, and season well. 
3. Drizzle sauce over broccoli and scatter with peanuts. 

Chef’s Tip: This peanut sauce is great with green beans, sugar snap peas and grilled corn.  

Curried sweet potato mash 

Serves 4 • Total Time 20-25 Min 

Ingredients

800g orange or regular sweet potatoes, peeled and cubed 
3 tbsp olive oil 
1 tsp garam masala 
1 tsp mild curry powder  
½ tsp ground cumin  
water, for thinning 
salt and milled black pepper 
fresh thyme, for serving  

Method

1. Boil sweet potatoes for 12-15 minutes or until soft but not falling apart. Drain. 
2. Heat oil in a pan, add spices and fry for 30-60 seconds until fragrant. 
3. Add spice mixture to potatoes and mash, adding a dash of water if needed. 
4. Season and serve hot, scattered with fresh thyme

Roasted baby marrows in smoky red sauce 

Serves 4 • Total Time 20-25 Min 

Ingredients 

2 tbsp olive oil  
1 packet baby marrows, cut into 2cm discs 
1 onion, chopped 
2 red peppers, seeded and chopped 
2 cloves garlic, finely chopped 
1 tsp smoked paprika 
½ tsp chilli flakes (optional) 
2 tbsp balsamic vinegar  
pinch sugar
Salt and milled black pepper  
handful roasted cashews, for serving  

Method

1. Place oil in a pan over high heat and fry baby marrow until tender and browned. Set aside. 2. Fry onion and red peppers in the same pan until soft and caramelised, about 10 minutes. 3. Add garlic, spices, vinegar and sugar. Simmer for 3-5 minutes. Season. 
2. Remove from heat and stir through baby marrows and cashews. Serve hot. 

Roast leg of lamb with olive salsa 

Serves 6 • Total Time 3 ½  Hours 

Ingredients

FOR THE LAMB  

2 tbsp rosemary, chopped plus a few sprigs 
salt and milled black pepper  
1 tsp paprika 
2 tbsp olive oil 
2kg leg of lamb, on the bone 
2 red onions, peeled and quartered 
2 bulbs garlic, halved 
2 cups beef stock  

FOR THE SALSA 

1 packet depipped green or black olives, sliced 
3 anchovy fillets, chopped (optional) 
2 tbsp fresh parsley, chopped 
2 tsp fresh mint, chopped 
½ red onion, chopped
¼ cup olive oil  
1 lemon, juiced and zested 
Pinch chilli flakes 

FOR SERVING  

Baby potatoes, roasted 
Red onion, charred 
Baby spinach, rinsed  

Method

1. Preheat oven to 150°C. 
2. Combine rosemary, paprika, seasoning and olive oil. Rub lamb with mixture. 
3. Place onion, rosemary sprigs and garlic in an ovenproof dish, top with lamb and pour stock around meat. Cover with foil and roast for 2 ½  hours, basting with pan juices every 30 minutes. Add a little more stock if needed. 
4. Remove foil for the last 30 minutes and increase heat to 180°C. 
5. Combine salsa ingredients. 
6. Serve lamb with salsa and potatoes, red onion and baby spinach on the side. 

Chef’s Tip: Marinate the rubbed lamb overnight to allow the flavours to fully infuse. 

Zesty lemon meringue 

Serves 6 • Total Time 45 Min, [Plus 1 Hr 20 Min Refrigeration Time]

Ingredients

FOR THE BASE 

1 packet tennis biscuits, finely crushed 
½ cup butter, melted  

FOR THE FILLING 

¾ cup milk  
¾ cup castor sugar
¼ cup cream
3 large egg yolks  
¼ cup cornflour
4 lemons, zested and juiced 
1 tsp vanilla essence  
½ cup cold butter, cubed   

FOR THE MERINGUE  

4 large egg whites 
½ tsp cream of tartar 
1 cup castor sugar
 ½ tsp vanilla essence  

Method

FOR THE BASE 

1. Combine biscuits and butter together and press into a greased 35x12cm rectangular tart tin. Chill until firm, about 20 minutes. 

FOR THE FILLING 

1. Heat milk and sugar and stir until sugar dissolves. 
2. Combine cream, egg yolks and cornflour. 
3. Whisk into milk mixture. 
4. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. 
5. Whisk in vanilla and butter until melted. Remove from heat. 
6. Cool and pour over biscuit base. 
7. Chill in the fridge for an hour.

FOR THE MERINGUE 

1. Whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the touch. Make sure water doesn’t touch the bottom of the bowl – you can even put a tea towel between the water and bowl to make sure the eggs don’t overheat. 2. Using a handheld electric whisk, whisk egg white until they form stiff peaks. 
2. Gradually add a tablespoon of sugar at a time at one minute intervals. Once sugar has dissolved completely, WHISK in vanilla 
3. Transfer meringue to a piping bag and pipe onto set curd, or simply dollop onto curd. 
4. Brown meringue topping using a chef’s blowtorch if you like. Slice and serve.

Words by Chad January
Photography: Fresh Living Magazine

The post A Traditional Jewish Passover-Inspired Feast appeared first on MyKitchen.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

SERVES 8 // COOK TIME 40 min + cooling time

INGREDIENTS
2 cups sugar
1 cup cornflakes
2 × 385g tin condensed milk
½ cup lemon juice
4 eggs, separated
Dried lemon slices, to decorate

METHOD
For the cornflake-brittle base
1. Grease a baking tray.
2. Cook 1 cup sugar in a pot over low heat until melted. Stir in the cornflakes.
3. Pour the mixture on to the baking tray. Leave to cool.
For the flan
1. Preheat the oven to 175°C and grease a flan mould or cake tin.
2. Whisk together the condensed milk, lemon juice and egg yolks to make lemon curd.
3. Pour the lemon curd over the cornflake-brittle base and cover with foil.
4. Bake for 40 minutes, until almost set. Let cool completely, then refrigerate for 1 hour.
For the meringue
1. Place remaining 1 cup sugar in a pot over medium heat. Cook, swirling, until it is completely melted and boiling.
2. Whip the egg whites until they reach ribbon stage ( just before stiff-peak stage).
3. While beating the egg whites, slowly drizzle in the still-boiling sugar. The heat will cook the eggs and turn the meringue mixture glossy.
4. Spread the meringue over the cooled lemon curd. Brown with a blowtorch or pop under the grill for a few minutes. Decorate with dried lemon slices.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Try our twist on the classic South African dessert, malva pudding with this chocolate malva pudding with apricot ganache. It’s so good!

The post Lemon meringue flan appeared first on MyKitchen.

Make the weekend even sweeter with some home-made treats for you and the fam to indulge in. Our lemon meringue cupcakes should do the trick! If you don’t like raw meringue, simply pop these under your grill for a few minutes – just be sure to watch them closely.

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
For the cupcakes
125 g butter
Zest of 2 lemons
2 cups flour
¼ tsp salt
1 tbsp baking powder
4 large eggs
1½ cups caster sugar
100 ml lemon curd
For the meringue icing
650 ml sugar
6 egg whites
Pinch of cream of tartar

METHOD
For the cupcakes
1. Preheat oven to 180°C and line a 12-hole muffin tin with cupcake cases.
2. Heat the butter, lemon zest and 190 ml water in a pot. Boil for 5 minutes, then remove from the heat and set aside.
3. Sieve together the flour, salt and baking powder.
4. Beat the eggs and caster sugar until fluffy, then fold in the flour mixture. Add the butter mixture and mix well.
5. Pour the batter into the muffin tin and bake for 15–20 minutes.
6. Allow to cool slightly, then use a spoon to scoop a small well in each cupcake. Fill each well with 1 tsp lemon curd.
For the meringue icing
1. In a pot over a low heat, mix the sugar with 1 cup water until dissolved, then bring to the boil. Simmer until it reaches 113°C (test with a sugar thermometer), then take it off the heat.
2. In a clean bowl, beat the egg whites and cream of tartar until stiff and glossy. Slowly pour the sugar syrup over the egg whites, still beating. Continue beating for 5 minutes, until well mixed.
3. Spoon the meringue into a piping bag and swirl on to the cupcakes, starting from the outside and working your way to the centre.

The post Lemon meringue cupcakes appeared first on MyKitchen.